Makes 4 servings. Difficulty
4 cups gf chicken stock 2 yellow potatoes, diced 1-1/2 cups green beans, diced 2 ounces gf vermicelli pasta, broken in half 2 ripe tomatoes, peeled, seeded and chopped 1 garlic clove, finely minced 1 Tablespoon fresh basil, finely chopped 1 Tablespoon olive oil 1 Tablespoon gf chicken stock Salt and freshly ground pepper 1/4 cup gruyere cheese, shredded
In a large pot bring gf chicken stock to a boil. Add potatoes; cook for 3 minutes. Add green beans; cook for 2 minutes. Add pasta; cook until al dente and vegetables are tender. Add tomatoes; cook for 5 minutes. Remove pan from heat. Adjust seasonings to taste with salt and freshly ground black pepper.
Blend garlic, basil, olive oil and 1 Tablespoon chicken stock together. Adjust seasonings to taste with salt and freshly ground black pepper.
Ladle soup into individual soup bowls. Drizzle garlic-basil mixture on each portion. Garnish with shredded gruyere cheese and serve immediately.
This is a simple, delicious soup that could be served as a first course or as a main course.